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  1. meatbone

    Pork Belly Burnt Ends

    Hello all! So, I've made brisket burnt ends many times before. I want to try doing it with a skinless pork belly. How bad can a burnt end be using bacon??  Any tips on cooking temps, times, fat up or down, wrap or not...etc, would be very helpful. Thanks in advance!   
  2. meatbone

    Brine time

    I have a 7lb half turkey. I usually brine overnight but I need it quick this time. Can I get away with soaking the bird for 3 hrs?
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